Types of Pies and Tarts

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Questions and Answers

What is the primary advantage of using mealy pie dough over flaky pie dough?

It is easier to mix and handle

It has a more delicate texture

It produces a flakier crust

It is more resistant to sogginess (correct)

What is the result of using larger pieces of fat in pie dough?

A crust that is more delicate

A crust that is more flaky (correct)

A crust that is less flaky

A crust that is more prone to sogginess

Why is butter not commonly used in flaky pie dough?

It has a lower melting point and is more difficult to work with (correct)

It produces a less flaky crust

It has a higher melting point and is easier to work with

It is more expensive than other fats

What is the effect of using milk instead of water in pie dough?

It produces a darker, less crisp crust Signup and view all the answers

Why is hand mixing preferred for small to moderate quantities of pie dough?

It allows for better control over the procedure Signup and view all the answers

What is the purpose of refrigerating pie dough after mixing?

To allow the moisture to evenly distribute through the mixture and to firm the fat for ease of handling Signup and view all the answers

What is the primary advantage of using lard in pie dough?

It produces the flakiest pastry Signup and view all the answers

Why is oil not commonly used in pie dough?

It disperses too thoroughly throughout the dough Signup and view all the answers

What is the effect of overmixing on pie dough?

It develops too much gluten, making the dough elastic and difficult to use Signup and view all the answers

Which type of dough is best suited for tarts that will be removed from the pan for service?

Sweet tart doughs (pâte sucrée and pâte sablée) Signup and view all the answers

What is a characteristic of pies?

They are distinguished by their homespun qualities and rustic charm. Signup and view all the answers

What is a key difference between pies and tarts?

The shape of the pan used. Signup and view all the answers

Why are pie crusts and tart shells made from different types of doughs or crumbs?

To achieve different textures. Signup and view all the answers

What determines the texture of flaky pie dough?

The way the fat is incorporated. Signup and view all the answers

Why is low-protein flour often used to make pie crusts?

To ensure a tender product after baking. Signup and view all the answers

What is a characteristic of flaky pie dough?

It takes its name from its final baked texture. Signup and view all the answers

How can pie crusts or tart shells be prepared before filling?

Either by baking them simultaneously with the filling or shaping and completely baking them before filling. Signup and view all the answers

What is a characteristic of tart fillings?

They are always added after the crust is fully baked. Signup and view all the answers

Study Notes

Pies and Tarts

Pies are composed of a sweet or savory filling baked in a crust, often made in a round, slope-sided pan and cut into wedges for service.
They are distinguished by their homespun qualities and rustic charm.
Pie fillings are often based on seasonal availability of fruit or on holiday traditions.

Tarts

Tarts are similar to pies except they are made in shallow, straight-sided pans, often with fluted edges.
The dough used is firmer, and the finished tart is displayed without a pan.
Tarts can be almost any shape, and fillings are generally added after the crust is fully baked.
They are usually open-faced and garnished with an attractive arrangement of glazed fruit, carefully piped cream or chocolate décor.

Crusts

Pie crusts and tart shells can be made from several types of doughs or crumbs.
Flaky pie dough, mealy pie dough, and crumbs are best for pie crusts.
Sweet tart doughs, such as pâte sucrée and pâte sablée, are usually used for tart shells.
The texture of the crust is affected by the ingredients used, proportions, and mixing method.

Flaky and Mealy Pie Doughs

Dough for pie and tart crust may be made with or without sugar.
Low-protein flour is used to ensure a tender product after baking.
Flaky pie dough takes its name from its final baked texture and is best for pie top crusts and lattice coverings.
Mealy pie dough takes its name from its raw texture and is used whenever a soggy crust would be a problem.
Both flaky and mealy doughs can be prepared from the same formula with only a slight variation in mixing method.

Mixing Flaky and Mealy Doughs

A cold fat such as butter or shortening is cut into the flour.
The amount of flakiness in the baked crust depends on the size of the fat particles in the dough.
When preparing flaky dough, the fat is left in larger pieces, about the size of peas or peanuts.
When preparing mealy dough, the fat is blended in more thoroughly, until the mixture resembles coarse cornmeal.
The type of fat used affects both the dough's flavor and flakiness.

Fats Used in Flaky and Mealy Doughs

Butter contributes a delicious flavor and is preferred by most artisan bakers but does not produce as flaky a crust as other fats.
Hydrogenated vegetable shortening produces a flaky crust but contributes nothing to its flavor.
Lard makes the flakiest pastry, but some people dislike its flavor for sweet pies or do not eat pork products.
Oil is not an appropriate substitute as it disperses too thoroughly throughout the dough.
Some chefs prefer to use a combination of butter with either shortening or lard.

Adding Liquid and Mixing

Water or milk is added to form the dough, with less water needed for mealy dough.
Cold water is normally used to prevent softening the fat.
Milk may be used to increase richness and nutritional value, but it will produce a darker, less crisp crust.
Mixing should be brief, especially when making flaky dough, to prevent developing the gluten and toughening the dough.
Hand mixing is best for small to moderate quantities of dough, while machines require more care to prevent overmixing.